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Scalloped Sweet Potato Casserole

A comforting and elegant dish featuring thinly sliced sweet potatoes layers in creamy herbs and topped with Parmesan cheese.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium sweet potatoes, peeled and thinly sliced (about 4 cups) Slice 1/8"–1/4" for even cooking (use a mandoline if you have one)
  • 1 medium onion, thinly sliced
  • 2 cups heavy cream Can substitute with 1 1/2 cups half-and-half + 1/2 cup milk, or whole milk + 3 tbsp melted butter
  • 1 cup vegetable broth Chicken broth works too
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper, to taste
  • 1 cup shredded cheddar cheese (optional) Adds sharpness
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, for greasing the baking dish
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
  2. In a large bowl, whisk together heavy cream, vegetable broth, minced garlic, thyme, rosemary, salt, and black pepper until combined.
  3. Arrange half of the sliced sweet potatoes in an even layer in the prepared dish. Top with half the sliced onions.
  4. Pour half of the cream mixture over the potatoes and onions, ensuring coverage.
  5. Repeat with the remaining sweet potatoes and onions. Pour the remaining cream mixture evenly over the top.
  6. If using, sprinkle shredded cheddar cheese across the top layer.
Baking
  1. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  2. Remove the foil and sprinkle the grated Parmesan cheese over the casserole.
  3. Bake uncovered for an additional 20–25 minutes, or until sweet potatoes are tender when pierced with a knife and the top is golden and bubbling.
  4. Let the casserole rest for 5–10 minutes to set. Garnish with fresh parsley before serving.

Notes

This casserole pairs beautifully with roasted or grilled proteins and can be refrigerated for up to 3–4 days.